Taco Stuffed Peppers
Taco Stuffed Peppers are vibrant bell peppers filled with a hearty mixture of ground turkey, black beans, and cheese that offer a delicious twist on traditional tacos.
Ingredients
For the Stuffed Peppers
- 3 large large bell peppers (any color) Choose peppers that are firm and unblemished.
- 1 pound ground turkey Consider a lean variety for a healthier option.
- 2 tablespoons taco seasoning Mrs. Dash’s taco seasoning is recommended for its robust flavor.
- 1 15 ounce can black beans Drained.
- 1 10 ounce can Rotel tomatoes with green chilies Drained.
- 2 cups shredded Mexican cheese The blend of flavors adds perfect meltiness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly oil a 9 x 13 inch casserole dish or a rimmed baking sheet.
- Wash and dry the bell peppers thoroughly. Slice each pepper in half lengthwise from stem to end, and remove the seeds and inner membrane using a paring knife.
- Place the halved peppers cut side up in the prepared baking dish. Bake for about 10 minutes until slightly tender.
- Pour off any accumulated liquid from the hollowed-out parts of the peppers.
Cooking
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the ground turkey and brown, breaking it up as it cooks for about 5-10 minutes.
- Stir in the taco seasoning, drained black beans, and Rotel tomatoes. Cook for another few minutes until everything is warmed through.
- Carefully fill each baked pepper half with the turkey mixture, packing it in generously.
- Top each pepper with a mound of shredded Mexican cheese.
- Place the stuffed peppers back in the oven for an additional 15 minutes, or until the cheese is melted and bubbly.
- Allow the peppers to cool slightly before serving.
Notes
These can be customized with different meats or vegetables. Avoid burning cheese by covering loosely with foil initially.